Grilled Whole Grouper With Spicy Tropical Salsa

By
Pete Scherer
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Pete Scherer
Pete Scherer is a longtime food writer, self-taught cook and baker, and recipe developer based in Los Angeles.
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Updated on 12/10/21
grilled whole grouper lapu lapu with mango and pineapple salsa

The Spruce / Pete Scherer 
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
189 Calories
4g Fat
34g Carbs
7g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 189
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 4%
Cholesterol 10mg 3%
Sodium 622mg 27%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 13%
Total Sugars 26g
Protein 7g
Vitamin C 85mg 423%
Calcium 44mg 3%
Iron 1mg 6%
Potassium 536mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It doesn't get any simpler than grilled whole fish. Preparing and eating it practically transports you back to our hunter-gatherer days or a beach vacation. Of course, back then we would likely count ourselves extremely lucky to have assembled such a wonderful array of delicious ingredients: fresh fish, ripe pineapple and mango, spicy peppers, and flavorful herbs. Colorful and healthful, quick and delicious, who could ask for anything more?

The trickiest part here is proper grilling. Every grill is a little different, with grills ranging in design, functionality, and fuel. While fish is simple to do on just about any setup, it does require attention and a gentle hand, especially when cooking directly on the grill grate close to the heat. If you're concerned about your fish sticking to the grill then, by all means, wrap it in some foil or in banana leaves. The skin of the fish won't take on quite as much grilled flavor, but at least there's no chance of disappointment with overcooked fish that's falling apart.

Ingredients

For the Tropical Salsa:

  • 1 mango, peeled, seeded, and cut into 1/4-inch dice

  • 1 cup pineapple chunks, cut into 1/4-inch dice

  • 1 Fresno chile pepper, finely chopped

  • 1 jalapeño pepper, finely chopped

  • 1 teaspoon habanero pepper, minced

  • 1/2 medium red onion, cut into a small dice

  • 1 lime, juiced

  • 1/4 cup cilantro, leaves and stems, roughy chopped

  • 1 teaspoon kosher salt

  • 1 teaspoon Szechuan red pepper

For the Fish:

  • 2 whole grouper, lapu lapu, or similar flaky white fish

  • 1 tablespoon peanut oil

  • 1 tablespoon Cambodian amok dry spice blend, optional

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Add all the tropical salsa ingredients to a large bowl and toss to combine.

  3. Preheat the grill over medium-high heat.

  4. Drizzle the fish with peanut oil, season it inside and out with the amok spice (if using) and salt and pepper, and drizzle it again with a little oil.

  5. Place the fish on the preheated grill and cook for a few minutes per side. Watch closely. The fish cooks quickly and must be flipped gently to avoid breaking it apart. Check for doneness by inserting a knife or fork in the middle near the spine and watching how easily the meat flakes away from the bones.

  6. When cooked through, gently remove the fish to a platter and scatter the tropical salsa on top. Serve immediately.

Recipe Variation

  • The Cambodian amok spice called for here is basically a blend of lemongrass, lime leaves, turmeric, and a little bit of spicy chili pepper. If you can't find it in the store, you could buy the fresh ingredients and make a paste, or simply choose a different seasoning. You can even go simple and just use salt and pepper.